Marinated Salmon with Crab and Lime Créme Fraiche from Season to Taste by Liam Tomlin
Remove the skin, bloodline and pin bones from the salmon. Mix together the sea salt, coriander seeds and peppercorns in a pestle and mortar and crush to a coars
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Ingredients
- Salt
- Freshly ground pepper
- 5ml Extra virgin olive oil
- 48 Picked chervil leaves
- 60g Brunoise of blanched and seeded tomato
- 20ml Basil oil
- 60g Brunoise of peeled red capsicum
- 60g Brunoise of red onion
- 60g Brunoise of peeled and seeded cucumber
- 20ml Crème fraiche
- 100g Cooked and Picked crab meat
- Juice and grated zest of 1 lime
- 10g Sugar
- 10 White peppercorns
- 10 Coriander seeds
- 25g Maldon sea salt
- 400g Fresh salmon fillet
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